Ingredients for the batter:<\/h3>\n\n\n\n- 180 g fine spelt flour<\/a><\/li>
- 100 g plain yogurt (1.5% fat)<\/li>
- 90 ml semi-skimmed milk<\/li>
- 70 g xylitol<\/a><\/li>
- 40 ml rapeseed oil<\/li>
- 30 g vanilla protein powder<\/a><\/li>
- 2 eggs<\/li>
- 1 and \u00bd tsp baking powder<\/li>
- 1 tsp vanilla extract<\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
Ingredients for the strawberry filling:<\/h3>\n\n\n\n- 300 g frozen strawberries<\/li>
- 40 g xylitol<\/a><\/li>
- 1 heaping tsp of cornstarch<\/li>
- a bit of water<\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
Ingredients for the cream:<\/h3>\n\n\n\n- 250 g soft, low-fat quark<\/li>
- 200 g mascarpone<\/li>
- Vanilla Flavor Drops to taste<\/a><\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
Ingredients for the garnish:<\/h3>\n\n\n\n- fresh strawberries<\/li>
- \r\n\r\nfreeze-dried strawberries<\/a>\r\n\r\n<\/div><\/li><\/ul>\n<\/div>\n\n\n\n\n
![\"Vanilla](\"https:\/\/gymbeam.cz\/blog\/wp-content\/uploads\/2023\/05\/Navrh-bez-nazvu-2023-05-10T135543.581.png\" "\\"Vanilla")
<\/figure>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\n\n\n\n<\/div>\n\n\n\nMethod:<\/h3>\n\n\n\n
Mix flour<\/strong><\/a> with baking powder,<\/strong> xylitol<\/strong><\/a> and<\/strong> protein powder<\/strong><\/a>. <\/strong>Add eggs, oil, yoghurt, vanilla extract<\/strong> and milk<\/strong> and mix the batter thoroughly. It should be runny, but not too much. Fill a silicone muffin tray or individual cups approximately \u2154 full of the batter and put them<\/strong> in the oven preheated to 180 \u00b0C. Bake for approximately 20\u201325 minutes.<\/strong><\/p>\n\n\n\n<\/div>\n\n\n\nIn the meantime, get the strawberry filling ready. Put frozen strawberries<\/strong> in a pot and add a bit of water<\/strong> (approx. 4 tablespoons, add more if needed). Cook on a low heat until they soften. Subsequently, blend them with a stick blender until smooth and push them through a sieve. Bring the strawberries<\/strong> to a boil again and add xylitol<\/strong><\/a> to taste. Separately, mix cornstarch in a little water and add it to the strawberry mixture. Keep it on the hob and stir constantly until it thickens, and then remove it from the heat.<\/strong><\/p>\n\n\n\n<\/div>\n\n\n\nNext, you need to prepare the cream. Beat quark together with mascarpone<\/strong> in a bowl and add Flavor Drops<\/strong> to taste. Here you’re getting to the finish line. After your cupcakes finish baking and cool down, scoop a hole in them with a teaspoon. Fill the hole with the strawberry mixture and cover with the quark cream.<\/strong><\/p>\n\n\n\n![\"Vanilla](\"https:\/\/gymbeam.cz\/blog\/wp-content\/uploads\/2023\/05\/Navrh-bez-nazvu-2023-05-10T135555.272.png\" "\\"Vanilla")
<\/figure>\n\n\n\nIf you want them to look nice, use a decorating nozzle to apply the cream. A spoon will functionally do just fine, but it doesn’t look nearly as nice. All there’s left to do is to decorate the cupcakes with crushed <\/strong>freeze-dried strawberries<\/strong><\/a> and some \u200b\u200bfresh strawberry slices. <\/strong>That’s it. It’s ready to be served.<\/p>\n\n\n\n![\"Vanilla](\"https:\/\/gymbeam.cz\/blog\/wp-content\/uploads\/2023\/05\/Navrh-bez-nazvu-2023-05-10T135620.703.png\" "\\"Vanilla")
<\/figure>\n\n\n\nNutritional Values<\/strong><\/center><\/th>1 cupcake (12 total)<\/strong><\/center><\/th><\/tr><\/thead>Energy value<\/td> 214 kcal<\/td><\/tr> Protein<\/td> 9 g<\/td><\/tr> Carbohydrates<\/td> 16 g<\/td><\/tr> Fats<\/td> 12 g<\/td><\/tr> Fibre<\/td> 3 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nIf you are tempted by the combination of a fluffy sponge, strawberry filling and sweet whipped cream, you definitely have to give these cupcakes a try.<\/p>\n\n\n\n
<\/div>\n\n\n\nFeel free to share your creations<\/strong> with us on social networks by tagging #gymbeamcom.<\/strong><\/p>\n\n\n\n
Ingredients for the strawberry filling:<\/h3>\n\n\n\n- 300 g frozen strawberries<\/li>
- 40 g xylitol<\/a><\/li>
- 1 heaping tsp of cornstarch<\/li>
- a bit of water<\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
Ingredients for the cream:<\/h3>\n\n\n\n- 250 g soft, low-fat quark<\/li>
- 200 g mascarpone<\/li>
- Vanilla Flavor Drops to taste<\/a><\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
Ingredients for the garnish:<\/h3>\n\n\n\n- fresh strawberries<\/li>
- \r\n\r\nfreeze-dried strawberries<\/a>\r\n\r\n<\/div><\/li><\/ul>\n<\/div>\n\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\n\n\n\n<\/div>\n\n\n\n
Method:<\/h3>\n\n\n\n
Mix flour<\/strong><\/a> with baking powder,<\/strong> xylitol<\/strong><\/a> and<\/strong> protein powder<\/strong><\/a>. <\/strong>Add eggs, oil, yoghurt, vanilla extract<\/strong> and milk<\/strong> and mix the batter thoroughly. It should be runny, but not too much. Fill a silicone muffin tray or individual cups approximately \u2154 full of the batter and put them<\/strong> in the oven preheated to 180 \u00b0C. Bake for approximately 20\u201325 minutes.<\/strong><\/p>\n\n\n\n<\/div>\n\n\n\nIn the meantime, get the strawberry filling ready. Put frozen strawberries<\/strong> in a pot and add a bit of water<\/strong> (approx. 4 tablespoons, add more if needed). Cook on a low heat until they soften. Subsequently, blend them with a stick blender until smooth and push them through a sieve. Bring the strawberries<\/strong> to a boil again and add xylitol<\/strong><\/a> to taste. Separately, mix cornstarch in a little water and add it to the strawberry mixture. Keep it on the hob and stir constantly until it thickens, and then remove it from the heat.<\/strong><\/p>\n\n\n\n<\/div>\n\n\n\nNext, you need to prepare the cream. Beat quark together with mascarpone<\/strong> in a bowl and add Flavor Drops<\/strong> to taste. Here you’re getting to the finish line. After your cupcakes finish baking and cool down, scoop a hole in them with a teaspoon. Fill the hole with the strawberry mixture and cover with the quark cream.<\/strong><\/p>\n\n\n\n<\/figure>\n\n\n\nIf you want them to look nice, use a decorating nozzle to apply the cream. A spoon will functionally do just fine, but it doesn’t look nearly as nice. All there’s left to do is to decorate the cupcakes with crushed <\/strong>freeze-dried strawberries<\/strong><\/a> and some \u200b\u200bfresh strawberry slices. <\/strong>That’s it. It’s ready to be served.<\/p>\n\n\n\n<\/figure>\n\n\n\nNutritional Values<\/strong><\/center><\/th>1 cupcake (12 total)<\/strong><\/center><\/th><\/tr><\/thead>Energy value<\/td> 214 kcal<\/td><\/tr> Protein<\/td> 9 g<\/td><\/tr> Carbohydrates<\/td> 16 g<\/td><\/tr> Fats<\/td> 12 g<\/td><\/tr> Fibre<\/td> 3 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nIf you are tempted by the combination of a fluffy sponge, strawberry filling and sweet whipped cream, you definitely have to give these cupcakes a try.<\/p>\n\n\n\n
<\/div>\n\n\n\nFeel free to share your creations<\/strong> with us on social networks by tagging #gymbeamcom.<\/strong><\/p>\n\n\n\n
Ingredients for the cream:<\/h3>\n\n\n\n- 250 g soft, low-fat quark<\/li>
- 200 g mascarpone<\/li>
- Vanilla Flavor Drops to taste<\/a><\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
Ingredients for the garnish:<\/h3>\n\n\n\n- fresh strawberries<\/li>
- \r\n\r\nfreeze-dried strawberries<\/a>\r\n\r\n<\/div><\/li><\/ul>\n<\/div>\n\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\n\n\n\n<\/div>\n\n\n\n
Method:<\/h3>\n\n\n\n
Mix flour<\/strong><\/a> with baking powder,<\/strong> xylitol<\/strong><\/a> and<\/strong> protein powder<\/strong><\/a>. <\/strong>Add eggs, oil, yoghurt, vanilla extract<\/strong> and milk<\/strong> and mix the batter thoroughly. It should be runny, but not too much. Fill a silicone muffin tray or individual cups approximately \u2154 full of the batter and put them<\/strong> in the oven preheated to 180 \u00b0C. Bake for approximately 20\u201325 minutes.<\/strong><\/p>\n\n\n\n<\/div>\n\n\n\nIn the meantime, get the strawberry filling ready. Put frozen strawberries<\/strong> in a pot and add a bit of water<\/strong> (approx. 4 tablespoons, add more if needed). Cook on a low heat until they soften. Subsequently, blend them with a stick blender until smooth and push them through a sieve. Bring the strawberries<\/strong> to a boil again and add xylitol<\/strong><\/a> to taste. Separately, mix cornstarch in a little water and add it to the strawberry mixture. Keep it on the hob and stir constantly until it thickens, and then remove it from the heat.<\/strong><\/p>\n\n\n\n<\/div>\n\n\n\nNext, you need to prepare the cream. Beat quark together with mascarpone<\/strong> in a bowl and add Flavor Drops<\/strong> to taste. Here you’re getting to the finish line. After your cupcakes finish baking and cool down, scoop a hole in them with a teaspoon. Fill the hole with the strawberry mixture and cover with the quark cream.<\/strong><\/p>\n\n\n\n<\/figure>\n\n\n\nIf you want them to look nice, use a decorating nozzle to apply the cream. A spoon will functionally do just fine, but it doesn’t look nearly as nice. All there’s left to do is to decorate the cupcakes with crushed <\/strong>freeze-dried strawberries<\/strong><\/a> and some \u200b\u200bfresh strawberry slices. <\/strong>That’s it. It’s ready to be served.<\/p>\n\n\n\n<\/figure>\n\n\n\nNutritional Values<\/strong><\/center><\/th>1 cupcake (12 total)<\/strong><\/center><\/th><\/tr><\/thead>Energy value<\/td> 214 kcal<\/td><\/tr> Protein<\/td> 9 g<\/td><\/tr> Carbohydrates<\/td> 16 g<\/td><\/tr> Fats<\/td> 12 g<\/td><\/tr> Fibre<\/td> 3 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nIf you are tempted by the combination of a fluffy sponge, strawberry filling and sweet whipped cream, you definitely have to give these cupcakes a try.<\/p>\n\n\n\n
<\/div>\n\n\n\nFeel free to share your creations<\/strong> with us on social networks by tagging #gymbeamcom.<\/strong><\/p>\n\n\n\n
Ingredients for the garnish:<\/h3>\n\n\n\n- fresh strawberries<\/li>
- \r\n\r\nfreeze-dried strawberries<\/a>\r\n\r\n<\/div><\/li><\/ul>\n<\/div>\n\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\n\n\n\n<\/div>\n\n\n\n
Method:<\/h3>\n\n\n\n
Mix flour<\/strong><\/a> with baking powder,<\/strong> xylitol<\/strong><\/a> and<\/strong> protein powder<\/strong><\/a>. <\/strong>Add eggs, oil, yoghurt, vanilla extract<\/strong> and milk<\/strong> and mix the batter thoroughly. It should be runny, but not too much. Fill a silicone muffin tray or individual cups approximately \u2154 full of the batter and put them<\/strong> in the oven preheated to 180 \u00b0C. Bake for approximately 20\u201325 minutes.<\/strong><\/p>\n\n\n\n<\/div>\n\n\n\nIn the meantime, get the strawberry filling ready. Put frozen strawberries<\/strong> in a pot and add a bit of water<\/strong> (approx. 4 tablespoons, add more if needed). Cook on a low heat until they soften. Subsequently, blend them with a stick blender until smooth and push them through a sieve. Bring the strawberries<\/strong> to a boil again and add xylitol<\/strong><\/a> to taste. Separately, mix cornstarch in a little water and add it to the strawberry mixture. Keep it on the hob and stir constantly until it thickens, and then remove it from the heat.<\/strong><\/p>\n\n\n\n<\/div>\n\n\n\nNext, you need to prepare the cream. Beat quark together with mascarpone<\/strong> in a bowl and add Flavor Drops<\/strong> to taste. Here you’re getting to the finish line. After your cupcakes finish baking and cool down, scoop a hole in them with a teaspoon. Fill the hole with the strawberry mixture and cover with the quark cream.<\/strong><\/p>\n\n\n\n<\/figure>\n\n\n\nIf you want them to look nice, use a decorating nozzle to apply the cream. A spoon will functionally do just fine, but it doesn’t look nearly as nice. All there’s left to do is to decorate the cupcakes with crushed <\/strong>freeze-dried strawberries<\/strong><\/a> and some \u200b\u200bfresh strawberry slices. <\/strong>That’s it. It’s ready to be served.<\/p>\n\n\n\n<\/figure>\n\n\n\nNutritional Values<\/strong><\/center><\/th>1 cupcake (12 total)<\/strong><\/center><\/th><\/tr><\/thead>Energy value<\/td> 214 kcal<\/td><\/tr> Protein<\/td> 9 g<\/td><\/tr> Carbohydrates<\/td> 16 g<\/td><\/tr> Fats<\/td> 12 g<\/td><\/tr> Fibre<\/td> 3 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nIf you are tempted by the combination of a fluffy sponge, strawberry filling and sweet whipped cream, you definitely have to give these cupcakes a try.<\/p>\n\n\n\n
<\/div>\n\n\n\nFeel free to share your creations<\/strong> with us on social networks by tagging #gymbeamcom.<\/strong><\/p>\n\n\n\n
<\/figure>\n<\/div>\n<\/div>\n\n\n\nMethod:<\/h3>\n\n\n\n
Mix flour<\/strong><\/a> with baking powder,<\/strong> xylitol<\/strong><\/a> and<\/strong> protein powder<\/strong><\/a>. <\/strong>Add eggs, oil, yoghurt, vanilla extract<\/strong> and milk<\/strong> and mix the batter thoroughly. It should be runny, but not too much. Fill a silicone muffin tray or individual cups approximately \u2154 full of the batter and put them<\/strong> in the oven preheated to 180 \u00b0C. Bake for approximately 20\u201325 minutes.<\/strong><\/p>\n\n\n\n In the meantime, get the strawberry filling ready. Put frozen strawberries<\/strong> in a pot and add a bit of water<\/strong> (approx. 4 tablespoons, add more if needed). Cook on a low heat until they soften. Subsequently, blend them with a stick blender until smooth and push them through a sieve. Bring the strawberries<\/strong> to a boil again and add xylitol<\/strong><\/a> to taste. Separately, mix cornstarch in a little water and add it to the strawberry mixture. Keep it on the hob and stir constantly until it thickens, and then remove it from the heat.<\/strong><\/p>\n\n\n\n Next, you need to prepare the cream. Beat quark together with mascarpone<\/strong> in a bowl and add Flavor Drops<\/strong> to taste. Here you’re getting to the finish line. After your cupcakes finish baking and cool down, scoop a hole in them with a teaspoon. Fill the hole with the strawberry mixture and cover with the quark cream.<\/strong><\/p>\n\n\n\n If you want them to look nice, use a decorating nozzle to apply the cream. A spoon will functionally do just fine, but it doesn’t look nearly as nice. All there’s left to do is to decorate the cupcakes with crushed <\/strong>freeze-dried strawberries<\/strong><\/a> and some \u200b\u200bfresh strawberry slices. <\/strong>That’s it. It’s ready to be served.<\/p>\n\n\n\n If you are tempted by the combination of a fluffy sponge, strawberry filling and sweet whipped cream, you definitely have to give these cupcakes a try.<\/p>\n\n\n\n Feel free to share your creations<\/strong> with us on social networks by tagging #gymbeamcom.<\/strong><\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nEnergy value<\/td> 214 kcal<\/td><\/tr> Protein<\/td> 9 g<\/td><\/tr> Carbohydrates<\/td> 16 g<\/td><\/tr> Fats<\/td> 12 g<\/td><\/tr> Fibre<\/td> 3 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n